Italian Easter Bread
- 6 raw (unboiled) eggs, dyed or tinted as desired
- 1 1/4 cup whole milk, scalded
- 1 envelope active dry yeast
- 1/4 teaspoon kosher salt
- 1/3 cup unsalted butter, room temperature
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- Zest from 1 orange
- 3 eggs, beaten & separated
- 5-6 cups all-purpose flour*
- Colored sprinkles or edible decoration of choice
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Dye raw (unboiled) eggs according to package directions, being careful not to crack them. Set aside to dry. (NOTE: Eggs will cook during bread baking.)
- Place milk into a saute pan. Heat over medium heat until scalded. Set aside.
- Into bowl of a stand mixer add: warm milk, yeast, salt, butter, sugar, orange zest and TWO eggs. Using a fork, mix to lightly beat eggs. Attach dough hook and mix until combined.
- GRADUALLY add in flour and knead until dough is no longer sticky. It should be soft and elastic.
- Cover bowl with a clean kitchen towel and allow to rise until doubled (approximately 1 hour).
- Place dough onto a lightly floured surface and divide into 12 equal portions.
- Roll each portion into equal sized rope pieces (approximately 12-14-inches each). Twist two pieces together and pinch at ends forming a wreath. Continue with remaining pieces.
- Place wreaths onto rimmed baking sheets lined with parchment paper or a silicon baking mat. Cover and allow to rise (approximately 1 hour).
- Preheat oven to 350°F.
- Beat remaining egg with 1 tablespoon water to make an egg wash. Brush each wreath with egg wash. Place a dyed egg into center of each wreath. Garnish with sprinkles or other edible decoration.
- Bake for approximately 25 minutes OR until tops are golden. Remove from oven and rest on baking pans for 10 minutes, then carefully transfer to a wire rack to cool. Serve immediately or store in an airtight container in the refrigerator.
Recipe developed for Imperial Sugar by Paula Jones @bellalimento.